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Wisconsin Dairymen's Association / Thirty-second annual report of the Wisconsin Dairymen's Association : held at Platteville, Wis., February 10, 11 and 12, 1904. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests

Luchsinger, John
[Remarks],   pp. 89-94 PDF (1.2 MB)

Page 92

Thirty-second Annual Report of tOe 
is any reason why bran and shorts should not be fed to cows 
for the production of Swiss cheese. 
Mr. Luchsinger: I know of no reason, unless they are 
inouldy or in bad condition, and if any Swiss cheese factory 
has prohibited their use, I should simply say they are ignorant. 
Mr. Baer: Following up what Mr. Luchsinger said, I 
think that the work of the traveling instructors sent out by 
this Association, is reaching a great many of the farmers. 
They are holding evening meetings, inviting their families to 
join in. They take the Babcock milk test and the curd test into 
these meetings, and show the farmers and patrons hoW to test 
milk, how to show the different qualities of the milk delivered 
at the factory, and in this manner, they are getting the farm- 
ers and their families interested in this great problem of pro- 
ducing pure milk for cheese. I think that work is being 
carried on in the best possible manner by the instructors sent 
out by this Association. 
The Chairman: Is the alkali test used in that way ? 
Mr. Baer: Niot in those evening meetings, as the curd test 
determines, to a considerable extent, the degree of acidity or 
sourness of the milk. The alkali test is more to show the de- 
gree of sourness; that is used in the whey room. 
A Member: Where milk is kept over night before being 
carried to the cheese factory, what method would you reeom- 
mend for caring for it? 
Mr. Baer: I should certainly strain it, immediately after 
milking, into a clean can, letting it pass over son* form of an 
aerator, where it would be exposed to clean, pure atmosphere, 
away from the barns and hog houses, manure piles or any- 
thing that will contaminate the milk. I should cool it in that 
manner. Then it should be set into a tank of cold water, and 
stirred for an hour or two, to prevent the fat rising on the sur- 
face, so as to be sure that the maker can get an accurate sample 
the next morning. The introduction of the BaboDck test into 
the cheese factories has had a tendency to encourage farms 
to take better care of the milk. 

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